2005-2008

”Using around 0.85g/cl. 41

sec. It was such an amazingly

sweet and balanced cup. Very

clean and floral (jasmine

amongst others) and a superb

finish.”

-Klaus Thomsen

” On the Clover we are doing

78g per litre (18g on the 18 cl

dose which really is about 23

cl in reality) now with great

results…. my taste buds are

happier than ever...”

-Tim Wendelboe

extractions

< 18%

industry definition

of tasty coffee

extractions

< 18% tasty coffee

tasty coffee

industry definition

of tasty coffee

800-1200 AD

1200-1300 AD

1300-1700 AD

1700-1939 AD

1952 – 2012 AD

“The Midwest Research Institute

more recently carried out an

independent study from which it was

concluded(4) that the most

acceptable…”

Lockhart, EE (1957) The Soluble Solids in Beverage

Coffee As An Index To Cup Quality

“Experience has indicated that a depth

of extraction from 18 to 22 per cent of

the weight of the roasted coffee is

optimum for flavor and aroma of the

brew.”

Niven WW (1957) Critical Conditions For Quantity

Coffee Brewing

Phase 1

• Created a Google Form

• Ran for 112 days

• 221 samples submitted

• 26 samples disqualified

60g/L

Phase 2

• 50 participants signed up

• 32 participants returned samples

• 179 valid samples

• 97 from Coffee Industry

Professionals

• 82 from Home Baristas

60g/L

to test the

results of these

studies…

I assembled an

expert panel

could the expert

panel reject the

findings of the

study?

7 samples total

2 near primary peak

2 near secondary peak

3 outliers

“Clean, nice extraction,

crisp acidity. Good

finish.”

-Paul Stack, SCAE Education

Committee Chair, referring to a 15%

EXT, 1.37% STR sample.

tasty coffee

industry definition

of tasty coffee

“15-16%: This is the “little hump”.

I’ve often found these extractions

to be cirtusy and juicy, with a more

delicate acidity than that of higher

extractions. To me they’re the

coffee equivalent of Beaujolais

Nouveau. ”

-Scott Rao

“16-18% is a bit of a dead zone: less

fruit than either hump, and acidity

tends to be flatter. The caramel

content of the cup may be higher

than at the little hump, but the

overall cup is rarely great. Woody

and harder flavors often come to the

fore at this range.”

tracking data is

good

“There are known knowns; there are things

we know that we know.

There are known unknowns; that is to say

there are things that, we now know we don't

know.

But there are also unknown unknowns –

there are things we do not know, we don't

know.”

-Donald Rumsfeld

take

ownership of

your standards

“Clarity, sweetness,

balanced…”

-Colin Harmon, Omnipotent Coffee

Being, referring to the “filter” made on

an espresso machine. Giving a rating of

8 out of 9.